Creamy fettuccine alfredo tossed with fresh crawfish.

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Pour in the heavy cream, and bring to a gentle simmer. Stir in the grated Parmesan cheese, and season with salt and black pepper. Stir until the cheese is melted and the sauce is smooth.

Combine Ingredients

Add the cooked crawfish tails to the sauce and cook for an additional 2-3 minutes until heated through.

Add Crawfish

Add the cooked fettuccine to the skillet with the sauce, and toss to coat the pasta evenly.

Toss the Pasta

Garnish with chopped parsley and serve immediately.

crawfish fettuccine alfredo

Recipe information

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